Iron Chef America

I set out to post about a different show, then I realized I had not commented about Iron Chef America. After watching the second set of Chopped episodes available on Netflix, that was the next food show to catch my eye. I blazed through all 25 episodes even faster than I had with Chopped.

Obviously nothing about it cries frugality, and it’s a game show that has far more to its production than what you see on the screen. However, it’s cool to see what the competing chefs make, and the tools they use in the process. Wouldn’t you just love that kitchen? I live in an apartment on the second floor. There is no such thing as “grilling” for me, let alone any kind of indoor grill. When I shared a house with a gas grill on the deck by the kitchen door, I used it all the time, even in the dead of winter, even if it was mostly just for burgers.

To me the worst ingredient might have been liver. I was made to eat liver a few times as a kid, but I didn’t like it, as much for texture as taste. My grandfather loved it, especially with onions. I have never eaten pate and don’t care for the idea. Of course, I don’t care for the idea of raw or rare meats, either. I’ve never tried sushi. Raw beef actually seems more appealing to me. Which is apparently the extreme end of my having come to like beef rarer than I once did, along with sometimes craving it intensely. I’d never make it as a judge on the show.

Frugal or not, it made me feel like I could and should be more creative and varied about what I make with the ingredients I can afford.

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